Sweet and sour Hawthorn tenderloin

Sweet and sour Hawthorn tenderloin

Introduction:

"Today's dish is made of hawthorn. It tastes sweet and sour. Check the efficacy and role of Hawthorn? Hawthorn, also known as "shanlihong", "Xianguo", "Mu Fox". Hawthorn fruit has high nutritional and sweet value. Since ancient times, it has become a good medicine for invigorating the spleen and appetizing the stomach, eliminating food stagnation, promoting blood circulation and resolving phlegm. Hawthorn is sweet in taste, slightly warm in nature and sour in nature. It enters the spleen, stomach and liver meridians. It has the effects of eliminating food and strengthening stomach, promoting blood circulation and removing blood stasis, and expelling insects. It is mainly used for meat stagnation, infant milk stagnation, epigastric pain, blood stasis amenorrhea, postpartum blood stasis, abdominal tingling, hernia pain, hyperlipidemia, etc

Production steps:

Materials required:

Hawthorn sauce: 120g

Tenderloin: 200g

Egg: 1

Flour: right amount

MSG: right amount

Cooking wine: moderate

Proper amount of oil

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet and sour